Green olives marinated in extra virgin olive oil for 5-6 weeks minimum. This recipe allows a refined exchange between olive oil and olives, to offer the result of an almost-candied olive.
As an aperitif, the olive will be much-loved and its oil can be enjoyed with bread.

At the end of the season in Greece, Koroneiki olives are freshly harvested when they are violet, in order to produce this monovarietal oil. An oil that stands apart for its finesse and lightness on the palate. Its low acidity places it among the greatest of olive oils. An ideal oil for white...

At the end of the season in Greece, Koroneiki olives are freshly harvested when they are violet, in order to produce this monovarietal oil. An oil that stands apart for its finesse and lightness on the palate. Its low acidity...